Gaynor Faye's Whitby crab risotto 

In need of some dinner inspiration? Well, Gaynor Faye’s got you sorted. Watch as she whips up her simple and delicious Whitby crab risotto.

Ingredients200g risotto rice 1lt Fish stock, hot. (good shop bought liquid)1 onion, finely chopped3 cloves garlic, minced1 tbsp olive oil1 red scotch bonnet, left whole.200mls white wine1 large dressed Whitby crab 50g butter60g parmesan, gratedSalt and pepper to seasonChunk of lemon1 Chinese garlic stem or chives1 spring onion, sliced.Small bunch rocket

Method1. In a pan, gently fry the onion and garlic in olive oil until softened. Add the risotto rice and cook for 2 minutes, stirring continuously. 2. Add the scotch bonnet chilli, wine and stir. Cook until the wine has reduced.3. Pour half of the fish stock to the pan. Stir, then simmer gently until the stock has been absorbed. Add the remaining stock, stir and cook until the rice is just tender.4. Stir in the butter and parmesan and fold in the crab. Finally season with salt and pepper and a squeeze of lemon.5. Serve in a bowl with garlic stem or chives, spring onion and rocket.